Firefighter chili recipes

2:36 PM, Oct 13, 2012   |    comments
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Dino Guerin, District Fire Chief for St. Paul, shares his chili recipe:

  • 4 tablespoons extra virgin olive oil [estate grown]
  • 2 pounds ground sirloin
  • 1 large onion
  • 1 fresh garlic clove, minced
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon oregano
  • 2 tablespoons chili powder
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 hot chili peppers diced
  • 1 cup diced celery
  • 2 cans diced tomatoes 
  • 1 can tomato sauce
  • 2 can chili beans in sauce
  • 10 ounces tomato juice
     
    1. Heat oil in large pot. Brown together ground sirloin, onion, garlic, celery and peppers.  
    2. Add all the spices along with tomato sauce, juice and diced tomatoes.
    3. Simmer 1 hour uncovered and 2 hours covered.

Assistant Chief of the Eden Prairie Fire Department also shares his chili recipe. Here is Patrick Maynards recipe:

 

 EP Firehouse Chili (Healthier Version)

  • 1 ½ lbs. - ground turkey
  • 1 large - yellow onion, chopped
  • 1 large - green bell pepper, chopped
  • 1 large - red bell pepper, chopped
  • 1 or 2 - fresh jalapeno pepper(s), seeded or unseeded depending on heat preference
  • 3 cloves - garlic, minced
  • 2 Tbsp. - vegetable oil
  • 1(28oz) can - whole tomatoes, low sodium
  • 2 cans - hot chili beans
  • 24oz - tomato juice, low sodium
  • Chili powder, cumin, salt & pepper to taste

 

Brown turkey, onion, red and green pepper, & garlic in a large skillet with the oil. Salt and pepper mixture to taste. In a large pot, combine turkey mixture, whole tomatoes, jalapenos, & chili beans (Adding liquid from tomatoes and chili beans). Add chili powder (1 to 2 Tbsp.), cumin (1/2 Tbsp. to 1 Tbsp.), & tomato juice. Simmer for 2 hours.

 

Serve topped with green onions, shredded cheese, and sour cream


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